That was (/is?) the biggest shortcoming of these forums. First and foremost, this seems to be a dough/crust community. I actually didn't join and only occasionally browsed around for years and years because of this. Then I thought the best way to change things was to jump in myself. So I always include my sauce recipes (e.g., my Aurelio's recipe is somewhere on here, too). But my best guess is that folks here undervalue sauce or something. I dunno. I still can't figure that aspect out about this forum.

Cheers,Garvey

I have found the same to be true. I even started a topic to get people sharing their sauce recipes:"If I gave you a can of Peeled Tomatoes? How would you make pizza sauce?"

After looking at the pies, I decided it had been too long since I have made a Garvey pie. No mods, just followed the directions to the letter. I also made the crust thinner than my last pies, and it was a 15" pie. It was a 3 day rest in the fridge. It was a sausage pie, and a lot more sausage than usual. Whole milk mozz, and the sauce was Garvey's. I am still amazed how wonderful the sausage is, and I love how spicy the sauce is. No more store bought sausage for me. Thanks again for sharing your great recipe. This is one of my fave pies, and one of the easiest to make.

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Thanks for the kind words and the outstanding photographs. Man, that pie looks so tasty and picture perfect. You really nailed it! I am glad to share this style of pizza with everyone who wants to try it.

Thanks! Does the thickness look about right? I reheated the slices in a covered pan on the stove. They were very crispy, just like when the pie came fresh out of the oven. I may up the fennel a little on my next one. A friend of mine bought a Domino's thin and crispy sausage pizza the day before I cooked this one. The crust was limp and soggy, and the sauce was almost dry and you had to look for the sausage. It was worse than a frozen pizza. I am going to make your pie for her, I can't wait to see her reaction. Have a great Thanksgiving. Hmmm..... A turkey and dressing pizza may be on the horizon. Maybe not

Thanks for the kind words and the outstanding photographs. Man, that pie looks so tasty and picture perfect. You really nailed it! I am glad to share this style of pizza with everyone who wants to try it.

Thanks guys! It is rewarding to create something much better than you can buy. I have to get used to the color of the sausage, I used to precook it before putting it on my pies. I was afraid that I may undercook the sausage. On my NY style I do cook the sausage because of the short cook time. On Garvey's style and Pete's Papa John's clone, it's a longer cook time. I really like the flavor and texture of the sausage when cooked on the pie.

Garvey, have you tried your crust with a 50/50 HG and 00?? Thinking of trying it this week. I'll post the results/pics if I do. I know 3 racks of spares are in the mix too so it might have to be a pizza and ribs nite/weelend!!!

jon

Logged

“The two most important days in your life are the day you are born and the day you find out why.” -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve -the Root Beer Lady

You asked this same question a few pages back (it's OK, I'll soon be able to "hide my own Easter eggs", too ). I have played around with higher gluten flour but have always come back to AP. This is low rent, hole-in-the-wall, standard Chicago thin. It's gotta be AP for me.

Not much rise in the refrigerator out of my dough after 20 hours. I hope I didn't screw anything up. Lots of time to go yet, though. I bought the ingredients for the sauce so I'm going to give that a try, Saturday, too.

Garvey's Pizza Factory formula I made tonight. The one thing I love about making several pies is I get one. For me. Mine. With toppings my wife and daughter don't like. This had sausage, a mix of olives, mostly green, sauteed baby portabella slices, and anchovies. It rolled out easily and wasn't too sticky. It had a nice crunchy bottom with a little chew. The bottom on this browned fairly quickly, and the cheese slower. I hit it with the infrared broiler in my oven at 9 minutes to get some browning to the cheese. Paired with this sauce and toppings, this was really good. As good as any pizza I've eaten in a long time. Salty from the fish and olives, succulent/greasy from the sausage, and lightly mushroomed. Good flavor to the crust. The sauce is also really good.

The one thing I love about making several pies is I get one. For me. Mine. With toppings my wife and daughter don't like.

Preach it, brother! I think we all suffer from this!

My buddy Dave (co-creator of this recipe) refers to this as "the lifeboats," as in, make the first couple of pizzas to take care of the "women and children first", and then make OUR own pizza(s), for US. So when we get together for a big pizza party, we'll always do the lifeboats first. Then the real pizza can begin.

Today I tried making some NY style pies for the first time, but made a batch of this dough as a back up in case of massive failure. I didn't get around to rolling one out until it had been out of the fridge for five hours. It was really soft and easy to spread out. So I decided to try something. I opened up with my hands then folded it is a couple times. Spread it out with my hands again, then rolled it with a pin very thin. It kind of came out laminated like a cracker crust, but less crispy, though it did have crunch. It was really good. My wife loved it.